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This could be unexpected to many cooks, but I am not a fan of dal. Only a couple of types that I enjoyed, and both were prepared by my mum: one with lime and coconut, the other a slow-cooked black dal with cream. But now a third quick-cook dal has joined my favorites list. And the key? Pureeing it until perfectly creamy, then serving with baked pumpkin and addictive spiced nuts. It’s a revelation that’s now on my regular menu.

Lime Dal with Roast Squash and Spicy Nuts

Prep 15 min
Cook 30 min
Serves 2

600g butternut squash flesh, diced into 1-centimeter cubes
One tbsp neutral or olive oil
Sea salt flakes
One tsp ground cilantro
1 tsp ground cumin
150g red lentils, thoroughly washed
One garlic clove, peeled
½ tsp turmeric
Lime juice from 1-2 fruits, as preferred
One teaspoon dairy butter
Chopped fresh coriander, for garnish

For the Spiced Nuts

60g cashew nuts
One teaspoon light oil, or olive oil
A quarter tsp red pepper flakes

Heat the oven to 220C (200C fan)/425°F/mark 7. Tip the cubed squash, oil, a tsp of sea salt, and the coriander powder and cumin spice into a roasting tin large enough to hold all the veg in one layer, and mix well to coat. Roast for 25 to 30 minutes, until cooked through and starting to catch at the edges.

Meanwhile, place the lentils in a large pan with 500 milliliters just-boiled water, the garlic clove and the turmeric, and heat until boiling. Cover partly, lower the heat and cook gently, mixing now and then, for 20 to 25 minutes, until the lentils are soft.

Mix the cashews, oil, chilli and a big pinch of sea salt in a small oven tray. When the squash has eight minutes left, pop the cashew tray in the oven alongside; by the time the squash is ready, the cashews ought to be perfectly roasted.

Whisk the dal and flavor with lime juice and sea salt to taste. You will need quite a lot of each: think of the dal as a totally neutral base (I added the juice from two limes and I’m embarrassed to say how much salt!). Continue tweaking and tasting until you’re satisfied with the flavor, then add the butter.

My final step, which takes this dish to the next level, is to puree the lentils (and the garlic clove) in batches in a powerful blender. Sample once more – it should be just right.

Divide the dal between two dishes, cover with the roast squash and spiced nuts, sprinkle with the coriander and serve hot with rice and/or flatbreads.